@katie_cooks_717: Carrot Risotto Ingredients: * 1 1/2 Cups Arborio Rice * 1 Tbsp Olive Oil * 4 Tbsp Butter - Divided * 1/2 Cup White Wine * 8 Cups Chicken or Vegetable Broth - Low Sodium * 2 1/2 Cups Shredded Carrots * 1 Medium Onion - Diced * 5 Cloves Garlic - Minced * 1 1/2 tsp Honey * 1 1/2 Tbsp Fresh Parsley * 1/2 Cup Freshly Grated Romano * 1/2 tsp Kosher Salt * 1/2 tsp Black Pepper * 1/2 tsp Thyme Directions: 1. Bring broth to a simmer in a large saucepan. Keep warm over low heat. 2. Heat 2 Tbsp butter over medium heat & add in carrots. Next add in 1/2 cup of the warmed broth, honey, salt, pepper & thyme. Mix well - cover & cook for 5-6 minutes. Uncover & cook for an additional 4-5 minutes, or until liquid has been absorbed/evaporated. 3. Transfer half of the mixture to a bowl & set aside for later. Add the remaining half to another bowl along with 1 cup of the broth & purée. 4. Heat the remaining 2 Tbsp of butter along with the olive oil in the same pan over medium heat. Add in the onion & cook for 4 minutes - followed by the garlic & continue to cook for 1 more minute. 5. Add in the Arborio rice and stir for about 3 minutes until the rice is toasted and starting to look translucent. Then add in the wine & cook until absorbed about 3 minutes. 6. Next add in the carrot purée - stirring continuously until absorbed. About 4-5 minutes. 7. Add remaining stock, one ladle at a time, stirring nearly constantly until each portion is absorbed before adding the next. This could take 20-30 minutes. 8. Remove risotto from the heat, add in the Romano cheese, parsley & reserved carrots. Stir to combine. If needed add in a bit more broth if the risotto is too thick. #risotto #carrots #homemadefood #foodrecipe